With the gorgeous cool weather this weekend, just giving us a glimpse of the fall to come, I decided to combine two of my favorite things. I’m filling the house with the smell of warm baked goods, while utilizing the last of the summer zucchini from the garden. It was always such a treat when my Gram would whip it out and I’m so happy that it’s now a family favorite, that everyone begs for, warm zucchini bread. Even for those nervous by the precision of baking, this is an easy recipe that yields two loaves, one to gobble up and the other to freeze for a summer reminder in the dead of winter.
3 C. flour (white or whole wheat both work great)
1 tsp. salt
1 tsp. baking soda
3 tsp. ground cinnamon
¼ tsp. baking powder
2 C. Sugar
3 tsp. vanilla extract
1 C. vegetable oil
3 C. grated zucchini
1 C. chopped nuts of your choice (optional)
Pre-heat the oven to 350 degrees.
Sift together flour, salt, soda, cinnamon & baking powder.
Beat eggs. Add and mix sugar, vanilla, and oil. Then add zucchini to the egg mixture. Add the dry ingredients, mix well & stir in nuts. Pour into 2 un-greased loaf pans.
Bake for 1 hour, or until toothpick comes out of center of loaf clean.
**For freezing, wrap cooled loaf first in plastic wrap, then wrap in tin foil and label.
Another fun thing to do to get the kids involved is have them make their own butter to spread on the bread! Let me know if you’d like me to post instructions for that as well.